Lime, chili and watermelon gazpacho

Bruschetta, slow roasted heritage tomatoes and basil oil aged balsamic

Salmon sashimi on Majji Leaves with miso caviar and avocado oil

‘Sipsmith’ London Dry cured salmon, soy caviar, lime and ginger pipette

Yellow fin tuna marinated with cajun spices and served with citrus crème fraîche

Beef carpaccio drizzled with aged balsamic and course sea salt

Seared Pink Lady apples wrapped in smoked duck breast

Chicken liver cones topped with caramel and cracked pink pepper